Grilled leg of lamb with garlic and tarragon

Grilled leg of lamb with garlic and tarragon

By
From
The Scandinavian Cookbook
Serves
8
Photographer
Lars Ranek

Lamb can be eaten all year round, but for me it is a tradition to serve it on midsummer night with new potatoes and a summer cabbage salad with fresh peas – all the best ingredients of the season. You can ask your butcher to bone the leg of lamb for you.

Ingredients

Quantity Ingredient
1 boned leg of lamb
salt
pepper
10 tarragon sprigs
6 garlic cloves

Method

  1. Prepare a kettle barbecue ready for cooking.
  2. Lay out the leg of lamb on the work surface. Sprinkle with salt and freshly ground pepper, then cover with the tarragon and garlic. Fold up the meat and tie it at regular intervals with a piece of kitchen string to help it keep its shape.
  3. Lay the meat on the barbecue grill and cover with the lid. Cook for about 2 hours at medium heat, taking care that the leg of lamb does not burn underneath.
  4. When the lamb is done, let it rest on a board for 10 minutes before carving. Serve with salads.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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